Choose the right flour; can I substitute whole-wheat flour for white flour in baking? – Cooking and Nutrition Tips

Choose the right flour; can I substitute whole-wheat flour for white flour in baking? – Cooking and Nutrition Tips – Brief Article

YES, YOU CAN, IF YOU KEEP A FEW things in mind. Whole-wheat flour is made from the entire kernel of wheat (bran, germ, and all). It has more fiber, vitamins, and minerals than white flour but also produces coarser, denser baked goods, so many recipes call for a combination of whole-wheat and white flours. Whole-wheat pastry flour is milled from a soft, or low-protein, variety of wheat that doesn’t form much gluten (strong, elastic strands of protein) when it’s mixed. It’s best for cakes, cookies, pies, and quick breads, where lightness and tenderness are more desirable than strength and elasticity. Regular whole-wheat flour is milled from hard, or high-protein, wheat and is best suited for yeast breads, where it contributes a hearty texture and robust flavor. White whole-wheat flour is milled from a variety of light-colored wheat that gives it a pale color and mild flavor. It has the same protein content as regular whole-wheat flour and is used the same way. Store all whole-wheat flour in a cool, dry place to keep it fresh.

COPYRIGHT 2002 Weider Publications

COPYRIGHT 2002 Gale Group